Comforting Cauliflower Soup
Dive into a bowl of creamy indulgence with this Comforting Cauliflower Soup, a wholesome blend of simplicity and rich flavors. Made with tender cauliflower florets, fragrant garlic, and a touch of fresh thyme, this velvety soup is elevated by the luxurious creaminess of unsweetened coconut milk. This vegan, dairy-free recipe strikes the perfect balance between light and hearty, making it an ideal choice for cozy lunches or warming dinner starters. The easy prep and 45-minute cook time ensure this dish becomes a go-to comfort classic for busy weeknights. Serve it with a sprinkle of smoky paprika and a slice of crusty bread for the ultimate cozy dining experience. Whether you’re looking for a nutrient-packed meal or something soothing on a chilly day, this comforting cauliflower soup has you covered.
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Recipe Information
Ingredients
- 1 head cauliflower
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup unsweetened canned coconut milk
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 2 slices crusty bread (optional, for serving)
Instructions
Begin by prepping your vegetables: cut the cauliflower into small florets, dice the onion, and mince the garlic cloves.
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes until tender and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cauliflower florets to the pot and stir to coat them in the onion and garlic mixture.
Pour in the vegetable broth and add the fresh thyme. Bring the mixture to a gentle boil.
Reduce the heat to low and cover the pot. Simmer for 20 minutes, or until the cauliflower is very tender.
Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and creamy, or transfer the mixture to a countertop blender in batches.
Return the pureed soup to the pot and stir in the coconut milk. Season with salt and black pepper.
Warm the soup over low heat for 5 minutes, ensuring it doesn’t boil. Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with a sprinkle of paprika if desired, and pair it with crusty bread for a comforting meal.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 35.7 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4375 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
